Slow-Cooker Beef Meatloaf & Vegetables
Use your slow-cooker to create a delicious meatloaf meal with carrots and potatoes. Everyone's favorite dinner just got easier to make.
Cook Time: 8 hrs 30 mins
Servings: 6
Ingredients: 14
Ingredients
Preparation
Alternate Cooking Method:
-
Step 1
Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire sauce, garlic, 1/2 teaspoon salt, thyme, 3/4 teaspoon pepper, mixing lightly but thoroughly. Form 8 x 4 x 2-inch loaf. Place loaf into 3-1/2 to 5-1/2-quart slow cooker.
Cooking Tip: You may substitute old fashioned oats, ground or quick oats for Panko bread crumbs.
-
Step 2
Toss potatoes and carrots with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Arrange potatoes and carrots around meatloaf in slow cooker. Add broth; cover and cook on HIGH 4 hours or LOW 8 hours until instant-read thermometer inserted into center registers 160°F.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
-
Step 3
Skim 2 tablespoons of liquid from bottom of slow cooker, if available. Combine remaining 1/4 cup of ketchup, brown sugar and liquid from bottom of meatloaf in small bowl. Spread onto meatloaf. Cover and cook 15 minutes. Remove meatloaf from slow cooker. Cut into slices. Season with salt and pepper as desired. Serve meatloaf with potatoes and carrots.
-
Step 4
This recipe can be made in a 6-quart electric pressure cooker. Prepare meatloaf as directed above. To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife. Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes. Toss potatoes and carrots with salt and remaining 1/4 teaspoon pepper. Add vegetables to pressure cooker, pour broth over vegetables, add meatloaf sling on pressure cooker rack on vegetables. Close and lock pressure cooker lid. Use beef, stew or high pressure setting on pressure cooker; program 25 minutes on pressure cooker time. Once complete, use quick-release feature to release pressure; carefully remove lid. Remove sling from pressure cooker and remove meatloaf to foil-lined broiler rack. Make sauce as directed in step 3; spread on meatloaf. Broil on high in oven for 2 to 3 minutes, 4 inches from heat source. Rest before slicing. Serve with potatoes and carrots. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition Information
366 Calories
3.6g SAT FAT
30g PROTEIN
4.5 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 366 Calories; 81 Calories from fat; 9g Total Fat (3.6 g Saturated Fat; 0.1 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 115 mg Cholesterol; 883 mg Sodium; 38 g Total Carbohydrate; 3.1 g Dietary Fiber; 16.3 g Total Sugars; 30 g Protein; 10.5 g Added Sugars; 61.3 mg Calcium; 4.5 mg Iron; 929 mg Potassium; 8.8 mcg Vitamin D; 0.3 mg Riboflavin; 7.7 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 304 mg Phosphorus; 6.9 mg Zinc; 24.8 mcg Selenium; 137.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
